Loads of bright lemon flavor, tender rice, hints of Parmesan and savory boneless chicken thighs guarantee this isn’t your regular chicken and rice casserole! Easy enough for busy weeknights, special enough for guests, Creamy Lemon Chicken Rice Casserole is melt-in-your-mouth delicious without a lot of fuss!

Why You’ll Love This Lemon Chicken Rice Recipe
- Hands-down, this risotto-style lemon rice might just be the best thing I’ve eaten in a while. It’s so light, bright and comfortingly creamy. I really can’t believe how easy it is to make.
- Speaking of easy, this casserole is made in one pan for simple clean up.
- From start to finish, it only takes 40 minutes to make! Perfect for busy nights or when company is coming!
- Lemon Chicken Rice Casserole is absolutely loaded with flavor! I am a huge lemon fan, so I like my lemon recipes to taste like lemon. From the chicken to the rice, this dish tastes like spring on a plate.
- Did I mention the creamy, lemony Parmesan rice?
RELATED RECIPE: Creamy Spinach Artichoke Chicken Casserole

It’s All About The Rice
This dish is 100% all about the Creamy Lemon Rice. Reminiscent of a melt-in-your mouth lemon risotto, it’s a total short cut recipe that doesn’t require all the stirring, time and technique an authentic risotto requires with heavenly results!
Plus, this recipe uses a quick, or instant rice like Minute Rice, to shorten the overall cooking time. I love using instant rice in almost all of my rice dishes. It has quicker cooking time because the rice was par-boiled (partially boiled) before packaging. It also cooks up fluffy and tender every time-practically fool-proof!
The quality, texture or taste of the rice isn’t changed at all by being par-boiled, so there is no shame in using an instant rice to save time!
Ingredients

I’ll walk through an overview of ingredients & steps in this section along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- boneless, skinless chicken thighs
- uncooked long grain white rice
- lemon slices, juice and zest
- chicken broth
- cream cheese
- Parmesan cheese
- half and half cream
- white wine (optional)
- butter
- garlic
- yellow onion
- dried oregano, dried basil, salt & pepper
How To Make Easy Lemon Chicken Casserole



- Brown Chicken– Season boneless, skinless chicken thighs and, in a skillet, brown on both sides in a little olive oil. Remove the chicken from the skillet and wipe it clean.
- Whisk Together Lemon Cream Sauce. Return the skillet to the stove top. Melt butter and cook onions until translucent. Add garlic and whisk in broth, white wine, half and half cream, cream cheese, lemon juice and salt.
- Simmer the Quick Rice. Stir the rice into the sauce and keep at a low simmer for 5-8 minutes, stirring occasionally. Rice will be creamy and saucy. Remove from heat. Fold in Parmesan cheese and lemon zest.
- Add Chicken and Lemon Slices. Nestle browned chicken thighs and lemon slices into the creamy lemon rice. Pour extra broth over the whole dish.
- Bake. Put a lid or aluminum foil over the skillet and bake your creamy lemon chicken and rice for 10 minutes. Remove the lid or foil and bake for 10-15 minutes more or until the edges are bubbly and the lemons are beginning to cook.
- Finish with a little parsley and lemon zest. Serve & enjoy!


Tips for Making the Best Lemon Chicken & Rice
- Don’t worry when the sauce separates after adding the tablespoon of lemon juice. It comes back together and the rice and sauce will be creamy after it simmers.
- Keep the simmer low as the rice cooks. Give it time to soak up the sauce, instead of the sauce evaporating.
- Stir the rice occasionally as the sauce gets thicker to make sure the dairy is not sticking to the skillet.
- For this dish to turn out correctly in taste and appearance, don’t skip wiping out the skillet before cooking the sauce and rice.
Substitutions
- Don’t like chicken thighs? Substitute chicken breasts, pork chops, a white fish, even salmon.
- If you don’t want to use the white wine, simply substitute with the same amount of chicken broth.
- To use regular long grain white rice, instead of a quick rice, increase the stovetop simmer time to 20-25 minutes.

What to Serve with Creamy Lemon Chicken Rice
- Skillet Roasted Lemon Asparagus
- Crunchy Broccoli Salad with Strawberries
- Parmesan Brussel Sprouts with Bacon
- Classic 7 Layer Pea Salad
- Strawberry Asparagus Salad
Storing, Freezing & Reheating
Any leftovers should be covered and stored in the refrigerator for up to 4 days. Reheat in the microwave or covered in a 350° oven with extra broth.
To freeze, simply let the casserole cool completely, cover tightly and freeze for up to 2 months. To reheat after freezing, let casserole thaw in the refrigerator overnight. Add a little broth and warm covered in a 350° oven.
More Everyday Chicken Dinners To Love
- Southern Poppy Seed Chicken Casserole
- Rotel Chicken & Spaghetti
- Chicken & Wild Rice Skillet Casserole
- Green Chile Chicken Enchilada Casserole
- Chicken Cordon Bleu Casserole
- Creamy Spinach Artichoke Chicken & Rice
- Southern Chicken and Dressing

Creamy Lemon Chicken Rice Casserole
Ingredients
Chicken Thighs
- 5 chicken thighs, boneless, skinless
- ¼ cup lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon coarse ground black pepper
Creamy Lemon Rice
- 2 tablespoons butter
- ⅓ medium yellow onion, diced
- 1 teaspoon minced garlic
- 1 cup chicken broth (+ extra ½ cup)
- ⅓ cup white wine (optional- can sub with more broth)
- 1 cup half and half cream
- 2 ounces cream cheese
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 ½ cups Minute Rice
- ½ cup shaved Parmesan cheese
- zest from one medium lemon
- 5 lemon slices
Finishes
- chopped parsley
- more lemon zest
Instructions
- Preheat oven to 400℉.
Chicken Thighs
- In a large zip top bag, add lemon juice, oregano, basil, salt and pepper. Zip bag and massage to mix. Open bag, add thighs, close bag again, massaging and turning bag over to coat the chicken with the marinade. Set aside for at least 10-15 minutes.
- NOTE: During this time, I usually dice my yellow onion and measure out and prepare the ingredients for my lemon rice so no time is lost. Chicken can also be marinated overnight in the fridge,
- In a large skillet with a lid, heat 2 tablespoons of olive oil over medium heat. Add marinated chicken thighs with leftover marinade to the skillet. Cook until golden brown on each side. Remove from skillet and set aside. Thighs don't have to be cooked through because they will continue to cook later in the oven.
- Wipe out skillet to remove any drippings and cooked on marinade.
Creamy Lemon Rice
- Return the skillet to the stove top and melt butter over medium heat. Add diced yellow onion and cook until translucent. Add minced garlic and cook until fragrant.
- Whisk in broth, white wine and half and half cream. When warmed, add cream cheese in pieces. Continue to whisk until melted. Whisk in lemon juice and salt. Sauce will separate some when the lemon is added. Continue to whisk for another minute.
- Stir in rice. Place lid on skillet and keep at a low simmer for 5-8 minutes or until rice is tender, stirring occasionally. Rice will be creamy and saucy. Remove from heat and fold in shaved Parmesan and all the lemon zest from one medium lemon.
- Nestle browned chicken thighs and lemon slices into the lemon rice. Pour extra ½ cup broth over whole dish. Return the lid and place skillet into preheated oven.
- Bake with lid on for 10 minutes. Remove lid and continue to bake for 10-15 more minutes until edges are bubbly and lemons begin to cook. Remove from oven, top with chopped parsley and extra lemon zest and serve!
Notes
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- Don’t worry when the sauce separates after adding the tablespoon of lemon juice. It comes back together and the rice and sauce will be creamy after it simmers.
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- Keep the simmer low as the rice cooks. Give it time to soak up the sauce, instead of the sauce evaporating.
-
- Stir the rice occasionally as the sauce gets thicker to make sure the dairy is not sticking to the skillet.
-
- For this dish to turn out correctly in taste and appearance, don’t skip wiping out the skillet before cooking the sauce and rice.
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- All nutrition values shown here are estimates only. If exact nutritional information is needed, please consult a nutritional calculator.
Nutrition

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